To replace nuts or nut butter in recipes, you can use legumes.
In muffins or baked dishes, chickpeas or lentils provide a denser texture and a rich nutritional profile.
In energy bars or balls , I suggest chia, flax or hemp seeds.
Elsewhere , pseudograins: amaranth, quinoa, buckwheat and millet in flour or in their whole form replace nuts and are rich in vitamins, minerals and fiber.
To substitute the fat in nuts, add a little oil.
If you're tempted to make your own seed butter , pumpkin, sunflower, and/or hemp seeds are all good choices. However, seed sources are often contaminated with nuts. Manitoba Harvest told me their products contain no traces of nuts .
In the cookies , you can also use baked vegetables, such as sweet potatoes, squash, beets and carrots, cooked and pureed in a blender.
Fortunately, there are brands that produce flours certified gluten-free and nut-free, such as “cuisine soleil”.
In summary, play with the possibilities depending on the functions of nuts in recipes:
texture, density or nutrients.
Pictured are gluten-free crepes and homemade nutella-free nutella
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